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Classic Vegetable Soup Recipe

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4.2 from 1 review

This Classic Vegetable Soup is a comforting, copycat version of Progresso’s beloved recipe, featuring a hearty mix of vegetables, pasta, and potato simmered in a flavorful tomato and herb broth. It’s perfect as a satisfying meal that combines wholesome veggies with simple pantry staples.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tbsp oil
  • 1 yellow onion, diced
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1/4 cup tomato paste

Vegetables and Broth

  • 24 oz mixed frozen veggies (green beans, corn, sweet peas, and carrots)
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups vegetable broth
  • 4 cups water
  • 1 russet potato, peeled and cubed

Pasta

  • 2 cups rotini pasta

Optional Toppings

  • Parmesan cheese
  • Fresh parsley

Instructions

  1. Prepare the Onion: Dice the yellow onion finely to ensure it cooks evenly and blends well into the soup base.
  2. Sauté Onion and Seasonings: Heat oil in a large pan or Dutch oven over medium-low heat. Add the diced onion, salt, black pepper, and dried parsley. Sauté for about 5 minutes, stirring frequently, until the onions are soft and aromatic.
  3. Add Tomato Paste: Stir in the tomato paste with the sautéed onions, mixing well to incorporate the flavors.
  4. Add Broth and Veggies: Slowly pour the vegetable broth into the pot, stirring to combine with the tomato paste mixture. Then add the water, frozen mixed vegetables, and the can of diced tomatoes.
  5. Simmer Soup Base: Bring the soup to a boil, then reduce heat to a simmer. Cover the pot and let it simmer for 30 minutes, stirring frequently to prevent sticking.
  6. Add Potatoes and Pasta: After 30 minutes, add the peeled and cubed russet potatoes and rotini pasta to the pot. Continue simmering the soup, covered, for about 15 minutes or until the potatoes and pasta are tender and cooked through.
  7. Finish and Serve: Remove the pot from heat. Serve the soup hot, optionally topping with freshly grated Parmesan cheese and chopped fresh parsley.

Notes

  • Use a large pot or Dutch oven to allow enough space for all ingredients and even cooking.
  • Stir frequently during simmering to prevent vegetables and pasta from sticking to the bottom.
  • Frozen mixed vegetables can be substituted with fresh veggies for a fresher taste.
  • Adjust seasoning with additional salt or pepper to taste before serving.
  • For a richer flavor, add a splash of olive oil or a handful of grated Parmesan into the soup before serving.
  • This soup freezes well; store in airtight containers for up to 3 months.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/classic-vegetable-soup-recipe/